Taro Patties

Taro Patties

　　In the Guizhou region, potatoes are commonly referred to as "yangyu" (literally "foreign tuber"). The scientific name for yangyu is Solanum tuberosum, but it is more commonly known as potato. Traditional Chinese medicine holds that potatoes have a neutral nature and offer benefits such as soothing the stomach, regulating the middle energizer, strengthening the spleen, and invigorating qi. They are suitable for treating conditions like gastric and duodenal ulcers, chronic stomach pain, habitual constipation, and skin eczema.

　　　　Wash the yangyu, boil them, peel them, and mash them into a paste. Mix in an appropriate amount of wheat flour to form a batter, then scoop the mixture and soak it in hot oil until it turns golden brown and sets. Remove it, and you’ll get a round, spoon-like shape — thinner at the edges and slightly thicker in the center — topped with salt and pepper, as well as chili powder. It has a fragrant, tasty, mildly spicy flavor with hints of Sichuan peppercorn. This is the taro patty commonly found at snack stalls across the streets of Guizhou.

　　　　How to Make Taro Patties:

　　　　Ingredients: Potatoes, chopped green onions, glutinous rice flour, salt, chicken essence (MSG), oil

　　　　Step 1: Prepare the ingredients. Chop the green onions and set aside. Mash boiled potatoes with a spoon into a paste. Prepare the glutinous rice flour.

　　　　Step 2: Mix the mashed potatoes and glutinous rice flour with a little water and knead it like dough. Add chopped green onions, salt, and chicken essence, then knead again.

　　　　Step 3: Place a little oil in a flat pan. Put the shaped potato patties in the pan and cook over low heat. Use a small flame, otherwise they can easily burn.

　　　　Finally, season to taste according to your personal preference.